Chicken Chow Mein

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  Chicken Breast, Boneless Skinless(680g)
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  1 tsp salt
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  Cornstarch(30g)
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  Soy Sauce, Low Sodium(75g)
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  Chow Mein Noodles, Crispy, Dry(340g)
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  Sesame Oil, Toasted(45g)
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  Vegetable oil
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  Garlic(10g)
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  Ginger, Fresh Root(10g)
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  Oyster sauce(60g)
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  Vinegar, Rice(15g)
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  Brown sugar(15g)
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  Chili Paste, Sambal Oelek(10g)
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  Carrots(240g)
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  Cabbage, Green(480g)
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  Celery(360g)
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  Green Onion (Scallion)

Instructions

1. 1In a medium bowl, toss the chicken with the salt and cornstarch until evenly coated. Add 2 tablespoons of the soy sauce and mix until evenly coated.
2. 2Bring a medium pot of water to a boil. Once the water is boiling, add the coated chicken and cook until no longer pink, about 4 minutes. Drain and set aside.
3. 3Meanwhile, bring a large pot of water to a boil. Once the water is boiling, cook the noodles according to the package directions. Drain and set aside.
4. 4Heat 1 tablespoon of the sesame oil and 2 tablespoons of the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, stirring, until cooked through, about 2 minutes. Transfer to a plate. Add another tablespoon of the sesame oil and 2 tablespoons of the vegetable oil to the wok. Add the carrots, cabbage, celery, garlic, and ginger and cook, stirring, until softened and fragrant, 4 minutes more.
5. 5In a small bowl, combine the oyster sauce, rice vinegar, brown sugar, chili sauce, and the remaining 3 tablespoons of soy sauce until fully combined.
6. 6Increase the heat to high and add the remaining 1 tablespoon of sesame oil and the remaining 2 tablespoons of vegetable oil to the wok. Add the noodles and sauce and cook, stirring, until combined and caramelized, 5 minutes. Return the veggies and chicken to the wok and toss to combine.
7. 7Sprinkle with green onions and serve warm.